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Marmalade Conspiracy

by Joanne Camas

on 01/29/13 at 12:01 PM

Suddenly I'm seeing marmalade everywhere. A friend sent me a jar of their homemade variety on Saturday, I stumbled on this intriguing Marmalade Cake recipe here at Epicurious, and then today I read about Nigel Slater's quest for the perfect marmalade.

"It is true to say that some jam-makers become obsessed by the set of the preserves," writes Slater in the Guardian. "More important to me is a flavor balanced nicely between bitter and sweet, just the right amount and thickness of peel, and a loose, glistening texture. I am in search of a marmalade that quivers rather than bounces."

Citrus is certainly the seasonal star right now, so I'm going to make a batch of marmalade with thick chunks of peel. (My last attempt was many years ago, and although the jam was delicious, it didn't thicken.)

Here, a few chef and member recipes from our database. Have any variations you love? Post in the comments!